Description
This Classic New York Cheesecake is a rich and creamy dessert with a smooth texture and a buttery graham cracker crust. Infused with subtle lemon zest and juice, it offers a perfect balance of tangy and sweet flavors. Baked in a water bath to ensure a silky finish and prevent cracking, this timeless cheesecake is ideal for special occasions or a luxurious treat any time.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (from 12 whole crackers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/8 teaspoon salt
For the Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest (from 1 lemon)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
Optional
- Berry sauce, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and position an oven rack in the lower-middle position. Wrap a 9 or 10-inch springform pan with two layers of heavy-duty aluminum foil covering the bottom and sides to prevent water leaks during the water bath baking. Spray the inside with nonstick cooking spray.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until well combined. Press the mixture evenly onto the bottom of the prepared pan. Bake the crust for 10 minutes until set, then remove from the oven and set aside.
- Reduce Oven Temperature: Lower the oven temperature to 325°F (165°C) and bring a kettle of water to a boil for the water bath.
- Prepare Cheesecake Batter: In a large bowl, beat cream cheese, sugar, and flour on medium speed with an electric mixer until smooth, about 1 minute. Scrape down the sides to combine fully. Add vanilla extract, lemon zest, lemon juice, and salt; mix on low speed just to combine. Add eggs one at a time on low speed, ensuring each is incorporated before adding the next, scraping as necessary. Fold in the sour cream gently to achieve a uniform batter without overmixing.
- Set Up Water Bath and Bake: Place the springform pan inside a large roasting pan. Pour the batter over the crust. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the cake pan. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until the cheesecake is almost set but still wobbles slightly in the center. If the top begins to brown too much, tent loosely with foil.
- Cool Gradually: Remove the roasting pan from the oven and place on a wire rack. Let the cheesecake cool in the water bath until the water is lukewarm, about 45 minutes. Remove the springform pan from the water, discard the foil, and run a thin knife around the edge to loosen the cake to prevent cracking. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight to set fully.
- Serve: Remove sides of the springform pan. Serve cheesecake directly on the pan base, or carefully transfer to a serving plate using a thin spatula and two large spatulas. Slice with a sharp, clean knife between each cut. Optionally serve with berry sauce.
Notes
- Wrapping the springform pan in heavy-duty foil prevents water from seeping into the crust during the water bath baking.
- Cooling the cheesecake slowly in the water bath prevents cracks and ensures a smooth texture.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks during baking.
- The cheesecake will continue to cook slightly as it cools, so remove it from the oven when the center is just set but still slightly jiggly.
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Running a knife around the edges before chilling prevents the cake from sticking and cracking.
- For best texture and flavor, chill the cheesecake for at least 8 hours or overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
